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Ingredients

• 2 medium  zucchini
• 1 small  red sweet pepper
• 1 small  yellow sweet pepper
• 1 tablespoon  olive oil
• 1/4 teaspoon  salt
• 1/3 cup  olive oil
• 1/4 cup  balsamic vinegar
• 1 clove  garlic, minced
• 2 tablespoons  snipped fresh parsley
• 2 tablespoons  snipped fresh basil
• 1 tablespoon  pine nuts, toasted
• 8 1/2-inch-thick  slices French bread (baguette), toasted
• 2 ounces  provolone cheese, cut up (1/2 cup)

Description

Serve This Summer Appetizer Salad Warm, Or Chill The Zucchini And Peppers And Serve It Cold.

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